You will also need some tooth picks.
First, put your oven on 200 degrees Celsius. Whip out the Kolbasz (this is a Hungarian salami-esque sausage which contains quite a bit of garlic, yummy) and bacon, chop up the sausage like this:
Now dust the bacon with cayenne pepper. You can use any sort of pepper you like here really, though I prefer cayenne. Or if you're a little pussy who can't stand spicy food, skip the pepper altogether.
Roll up the sausage in the bacon like this and fix the whole construction with a toothpick. Now repeat until you've got all the sausage bits baconified.
What it should look like all rolled up:
Place all the sausage-bacon hybrids on a tray and put it in the oven which by this point is hopefully fully heated. Leave them in for about 15 minutes, when the bacon starts looking crispy it's done.
In the oven they go 6 Now, for the couscous! This stuff is just like rice or noodles, doesn't taste much by itself so it's all about how you flavor it. First, peel the carrots and remove the seeds from the paprika. Also peel two garlic cloves. Depending on how much you like garlic you might want to go easy on it, I happen to think it's the greatest spice ever invented so I use a lot of it. You should keep in mind that the sausage also contains a fair amount of garlic.
Slice n' dice! Don't do anything to the garlic just yet.
Pour up 3 deciliters of water in a pot, that's about half a pint I think. Throw in the chicken bullion (i happen to use the concentrated variant). The thought here is that chicken goes nice with curry, which I will later use to flavor the couscous with. Stir until the bullion dissolves. Leave the bullion to boil.
What it looks like dissolved:
When it starts boiling, turn off the plate and remove the pot from it. Pour the couscous into the chicken bullion. You want a bit more bullion than couscous because it absorbs the liquid like a sponge, so be careful not to pour too much of the stuff into the bullion. Put the lid on and let it stand and absorb the bullion for about 3-5 minutes. Don't bother putting any salt in it, there's enough of that in the bullion already.
After 3-5 minutes, it should look something like this:
Time for some curry! Put some in the couscous, stir and proceed to taste it to see if it's alright. Thai green curry is pretty potent so use small dosages and taste it off. Again, if you're a little sissy who can't stand hot food you can use some other spice, there's a gazillion ways to prepare couscous. At this point, put a small bit of butter or a few tablespoons of olive oil in it to smooth it out.
In goes the veggies. Notice that I didn't prepare them in any way, because I can't stand vegetables who have been boiled to death. Hence I put them in now to preserve the flavor and crispness.
Now squeeze those garlic cloves as if your life depended on it and stir.
The bacon-sausage hybrids should be finished about now, and this is what they look like. At this point I became painfully aware that they looked like something out of the dreaded Hungry Man Breakfast Kit, if anyone remembers that one. I can assure you that these are quite a bit more tasty though. The whole thing is now ready to be served.
And now for the obligatory alcoholic-beverage-in-the-background photo. Serve with an ice cold beer.
Now that you have learned how to make spicy sausage and bacon with curry couscous, please be sure to view these other pork recipes . Also, you will love these Eastern European recipes .
